An adventure with Good Food.

Farm Style Kuku Kienyeji

Cook 102

My friend @sanniesanford said that kuku kienyeji takes forever to cook and I timed this and it took me just under an hour. And before you go gaga, kuku Kienyeji is Kenyan for traditional chicken. It’s what we call free-range chicken because traditionally, chicken in Kenya is always free-range.

I will concede that having an instant pot and an air frier works wonders. And I am also extremely happy to have produced most of the ingredients on this list.


  • 1 free-range chicken
  • 2 white onions
  • 2 red onions
  • 4 long chilies
  • 2 large tomatoes
  • 1 tablespoon Garlic paste
  • Salt
  • Black pepper
  • 1 chicken bouillon cube
  • A bunch of coriander
  • 1 tablespoon garlic paste
  • 3 garlic cloves
  • 1 yellow bell pepper
  • 2 cups of water
  • Dark soy sauce (I eyeballed this)


  1. Put the chicken in the instant pot with water, kosher salt and the garlic cloves let it cook on the poultry setting.
  2. Once it’s done, separate the broth from the chicken and stick the chicken into the air frier to dry out the moisture and make the skin a little crunchy
  3. In the instant pot and at the poultry setting, fry up the onions, garlic paste, and long chillies, and add in the crushed bouillon cube. Let that fry until aromatic.
  4. Add in the air-fried chicken and add in the coriander stalks.
  5. Let that cook in the sauce and add in the dark soy sauce and tomatoes. Once it begins to thicken, add back the chicken stock and let that cook down.
  6. Just before you turn down the heat, add in the yellow bell pepper and add in the coriander.
  7. Serve as desired.


Then please.. DEVOUR IT!

Just a girl on an adventure with good food, great books and wanderlust.

One Comment

  1. Yuuuuuuummmyyy

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